Sustainability overview

We are reviewing this specific listing at the moment. Please contact MCS if you or your organisation would like further information about this listing.

Biology

Swordfish is the only member of the family Xiphiidae. It is a highly migratory species, moving towards temperate or cold waters in summer to feed and returning to warmer waters to spawn. They are apex predators that feed opportunistically. Squids and fishes are major prey items. In the South-East Pacific Ocean (SEPO), spawning takes place in summer months. Usually solitary, it forms large schools during spawning. A fast growing fish, swordfish in the SEPO mature at 2-3 years of age, when they 115-120cm (males) and 165-175cm (females).They can attain a maximum size of 4.5m and a weight of 650kg. Swordfish tolerate temperatures of about 5 to 27C, but their optimum range is about 18 to 22C, and larvae have been found only at temperatures exceeding 24C.

Stock information

Stock information
The South-east Pacific swordfish stock is managed by both the Inter-American Tropical Tuna Commission (IATTC) and the Western and Central Pacific Fisheries Commission (WCPFC). The most recent stock assessment was updated in 2011, and indicated that the stock was not experiencing overfishing and was not overfished. Results indicated that the spawning biomass had decreased to a low of about 43,000 t in 1993 and had been increasing since, reaching about 135,000 t in 2010t. At the same time as this increase, the annual catch by all fisheries was maintained at an average 12,000t during the 10 year period ending in 2010. Spawning biomass was estimated to be at 50% above the carrying capacity, and substantially above the level which is expected to produce catch at the level of Maximum Sustainable Yield (1.45SBmsy). Catches have increased in the last few years towards the estimated MSY of 25,000 t with the 2011 and 2012 catches at approximately 24,000t. It is not clear whether this is due to increased abundance of swordfish or increased effort directed toward that species.

A new stock assessment is needed to gain a better understanding of current stock status.

Management

As for tuna, individual swordfish stocks range across and are accessed by numerous coastal states, making harmonised and effective management of these individual stocks very difficult. As a result, intergovernmental Regional Fisheries Management Organisations (RFMOs) have been established. There are five main tuna RFMOs worldwide and it is their responsibility to carry out data collection, scientific monitoring and management of these fisheries, including swordfish. In this case, it is shared between the Inter-American Tropical Tuna Commission (IATTC) and the Western Central Pacific Fisheries Commission (WCPFC). Whilst the RFMOs are responsible for the development of management and conservation measures, the degree to which they are implemented, monitored and enforced still varies significantly between coastal states. The main countries reporting swordfish catches in this region are Chile, Japan and Spain.

There is no Total Allowable Catch (TAC) set for this stock. Management measures that apply to directed tuna fisheries are expected to also benefit swordfish stocks.

The IATTC and WCPFC requires 5% observer coverage on longliners greater than 20m.

To help address IUU, the IATTC & WCPFC maintain an IUU Vessel List; maintains a register of authorised fishing vessels; and prohibits transhipments at sea for most vessels (Some exemptions apply) and requires most other transhipments to be documented and observed as part of the regional observer programme.

Capture information

In the South-east Pacific Ocean, swordfish are mostly caught in mixed species longline fisheries by Chilean, Japanese and Spanish fleets. In recent years, Spain has dominated catches. Much smaller quantities are taken in artisanal harpoon and gill net fisheries off the coast of South America. Pelagic gill nets are associated with high levels of bycatch of shark, birds, other billfish and endangered marine turtles. There are few effective measures to prevent mortality of these animals caught in these nets and the reporting of such incidents is very poor.

Enewsletter

Many of the fish listed are caught in different ways and from different areas of the sea. Some species are caught in a variety of ways and this range shows that, within a species, some may be fished sustainably whilst others unsustainably.

To find out the individual ratings for each fish click on the ratings button next to the image.

Under assessment

Fisheries rated as Under Assessment are those currently undergoing a period of assessment or review. This ensures their rating is underpinned by the most up to date information available. If you are interested in contributing information to the assessment of this fishery please email info@mcsuk.org. Thank You

Fish to Eat are Rated 1 and 2 and Fish to Avoid are Rated 5.
The rating system has been developed by the Marine Conservation Society as advice for choosing the most environmentally sustainable fish.

Rating 3

Rating 3 (yellow) based on available information; these species should probably not be considered sustainable at this time. Areas requiring improvement in the current production may be significant. Eat only occasionally and check www.fishonline.org for specific details.

Fish to Eat are Rated 1 and 2 and Fish to Avoid are Rated 5.
The rating system has been developed by the Marine Conservation Society as advice for choosing the most environmentally sustainable fish.

Rating 4

Rating 4 (orange) should not be considered sustainable, and the fish is likely to have significant environmental issues associated with its production. While it may be from a deteriorating fishery, it may be one which has improved from a 5 rating, and positive steps are being taken. However, MCS would not usually recommend choosing this fish.

Fish to Eat are Rated 1 and 2 and Fish to Avoid are Rated 5.
The rating system has been developed by the Marine Conservation Society as advice for choosing the most environmentally sustainable fish.